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A rapid method for the quantitative determination of moulds and yeasts in creamery butter.

Note:

Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:9w0325813
Date January 1926
CreatorsJohns, Cyril Kay.
ContributorsHood, E. & Harrison, F. (Supervisors)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 141786

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